INGREDIENTS: 150 grams dried rice vermicelli 1/2 cup prawns, cut into small pieces 1/2 cup pork, cut into thin strips 2 eggs, lightly beaten 1 cup firm beancurd, cut into small matchstick-sized pieces 1 cup Chinese chives, cut into short lengths about 1" long 1 cup bean sprouts , trimmed off at the roots 1 tsp finely sliced som sah rind
1 tbsp chopped garlic 1 tbsp chopped shallot 3 tbsp finely sliced pickled garlic 1 tbsp fish sauce 1/2 cup sugar 1 tbsp fermented soy beans 1 tbsp vinegar 3 tbsp tomato ketchup 1 tbsp lime juice 1 tbsp som sah juice 4 cups vegetable oil, for deep-frying
PREPARATION: 1. Soak the vermicelli in water for 15 minutes, remove and drain. Heat the oil over medium heat until very hot, fry all the soaked vermicelli-a little at a time-until golden and crispy. Remove from the oil and drain. Fry the beancurd in the same wok until crispy, remove and drain as well.
2. In the same wok, gradually pour in a thin stream of beaten egg into the hot oil. Fry until the eggs are crisp and golden, then remove from the oil and drain.
3. Sauté the shallot and garlic in 1/4 cup of oil until golden and fragrant. Add prawns and pork, and Sauté until done. Season with sugar fermented soy beans, vinegar and ketchup. Stir well to combine. Reduce the heat and simmer until the sauce thickens. Then add fish sauce, lime juice and som sah juice; stir well. Add the fried vermicelli and toss quickly. Add pickled garlic, som sah rind and fried beancurd; toss together thoroughly. Turn off the heat.
4. Arrange the three flavored crispy vermicelli on a serving dish, sprinkling with the crisp-fried eggs. Garnish with some som sah rind, red chili strips and coriander leaves as a finishing touch. And serve with fresh Chinese chives and bean sprouts.